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Рецепт Lemon Glazed Blueberry Bundt Cake
by Global Cookbook

Lemon Glazed Blueberry Bundt Cake
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  Порций: 12

Ингредиенты

  • 1 c. softened unsalted butter plus more
  • 3 1/4 c. cake flour plus more
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 c. sugar Grated zest of 2 large lemons
  • 3 x Large eggs
  • 1 tsp lemon extract
  • 1/4 c. buttermilk well shaken
  • 2 1/2 c. blueberries
  • 3 Tbsp. cake flour
  • 1 c. powdered sugar Grated zest of 1 lemon
  • 1/4 c. melted unsalted butter - (1/2 stick)
  • 3 Tbsp. lemon juice
  • 1/8 tsp salt

Инструкции

  1. For the Lemon-Blueberry Cake: Heat the oven to 350 degrees. Generously grease a 12-c. bundt pan. Coat the inside lightly with flour and tap out the excess.
  2. Sift together the flour, baking soda and salt onto a sheet of wax paper; set aside.
  3. Cream the sugar, butter and lemon zest in a large mixing bowl till light and fluffy, about 2 min. Add in the Large eggs and lemon extract. Beat 3 min (the mix will become thick and smooth). Add in the sifted dry ingredients and buttermilk. Mix well to combine.
  4. Toss the blueberries with the cake flour. Use a spoon or possibly spatula to stir the floured blueberries into the batter; the batter will be very thick. Transfer the batter to the pan and bang it on the counter to settle. Smooth the surface with a rubber spatula.
  5. Bake the cake till a toothpick inserted into the center comes out clean, 55 to 60 min. Let the cake cold on a rack 10 min, then gently invert the cake onto the rack. Place the rack on a baking sheet and brush on the glaze. Cold completely before serving.
  6. For the Tart Lemon Glaze: Place the sugar and lemon zest in a blender or possibly food processor and blend till the zest is finely chopped. Add in the butter, lemon juice and salt and blend till smooth.
  7. Brush the cake with the glaze while still hot, reapplying the glaze as it drips onto the baking sheet. This can be made a day ahead. Store the cake at room temperature, covered airtight. The cake does not freeze well.
  8. This recipe yields 12 to 16 servings.